This homemade banana pudding is a southern staple made with a rich and creamy custard , bananas and crisp Nilla wafers. I grew up eating this on Sundays when I was young and it was a great treat . Back then my mother made a classic Southern Banana Pudding with a beautiful meringue and we usually had it warm or at room temperature. So this is how I always made it until after Hurricane Delta and we were once again living the generator life. If you have never experienced living off generator power in your home it is basically like camping in your home . Generators generally aren’t powerful enough to run your entire home and only the essentials are powered up like the refrigerator , freezer and a small window unit. We have a gas stove but the oven is electric and we were all in need of comfort food so this is my “generator life” banana pudding. I didn’t have enough power to run a hand mixer to make a meringue or the oven to bake it so no I altered it. Turns out putting the whole egg in the pudding makes it rich and creamy.
What do you need to make Homemade Banana Pudding :
- 2 cans Evaporated Milk
- 2 eggs
- Nilla Wafers
- Medium Saucepan
- Wire whisk
- Wooden Spatula or Heat resistant Rubber Spatula
- Serving Dish
If you have never made a homemade pudding from scratch it is super easy to do , you just have to know the basics. Two main things don’t scramble the egg in your mixture and stir stir stir stir from the bottom . The first I don’t add the egg to a heated mixture so there is no worrying about tempering it . In my recipe the egg is beaten into the milk mixture. Next is stirring , very important . I recommend whisking on medium heat until everything is dissolved and then switching to a heat proof spatula. Stirring from the bottom to prevent burning is very important.
Let’s Make Banana Pudding !
In a medium saucepan whisk together the sugar and cornstarch then slowly add the cans of milk while mixing. In a small bowl beat the eggs well and add them to the milk mixture. Turn the heat to medium heat and use the whisk until everything is dissolved. Now switch to a heat proof rubber spatula or wooden spatula slowing stir from the bottom to prevent burning. Cook like this until the mixture is thickened . This should take 10-12 minutes.
Once the pudding is thickened remove from heat and add the butter and vanilla . Stir until this is incorporated.
In a 2-3 quart dish cover the bottom of it will Nilla Wafers and sliced bananas, then top that with half of the pudding mixture. On top of the pudding add another layer of Nilla wafers and sliced bananas, then add the remaining pudding.
For the topping I like to line the cookies around the edges and and crush the remaining cookies for the top. The let it sit to get to room temperature and cover and chill.
There is old argument of how you should eat banana pudding warm or cold. Does it really matter ? Chilled or warm it is all DELICIOUS !! Just ENJOY~
If you like this southern dessert check these out.
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Homemade Banana Pudding
- 2 12 oz cans Evaporated Milk
- 1 cup granulated sugar
- 3 Tablespoons Cornstarch
- 2 Eggs beaten
- 1 Teaspoon vanilla extracts
- 2 Tablespoons Butter
- 1 Box Nilla wafers
- 4-5 Bananas
- In a medium saucepan whisk together the sugar and cornstarch .
- Add both cans of milk whisking while you add them .
- In a small bowl beat eggs well and add them to the saucepan.
- Whisk well and cook on medium heat .Using a whisk stir until everything is dissolved .
- Now switch to a heat proof rubber spatula or wooden spatula slowing stir from the bottom to prevent burning. Cook like this until the mixture is thickened . This should take 10-12 minutes.
- Once the pudding is thickened remove from heat and add the butter and vanilla . Stir until this is incorporated.
- In a 2-3 quart dish cover the bottom of it will Nilla Wafers and sliced bananas.
- Cover them with half of the pudding
- On top of the pudding add another layer of Nilla Wafers and bananas
- Top that with the remaining pudding. Make sure the bananas are covered well, this prevents them from browning.
- Add a layer of Nilla wafers on top or I even crush some and sprinkle them liberally.
- Allow to cool , cover and chill
This was awesome! Really simple to make, and I love the wafers on the top that adds a crunch to it!
Thank you , I am so glad you liked it.
Thank you so much for sharing this very delicious and easy to make banana pudding! It taste amazing and banana is my favorite! Loved it!
I am so glad you enjoyed it, it’s a family favorite for sure.
I’m in my late 70’s & this is almost identical to the recipe handed down to me through from my great grandmother. It does my heart good when I see these made from scratch being shared.
Oh I am so glad you approve , that makes me feel really good . There is just something wonderful about homemade banana pudding , and pretty easy to make. Thank you so much !!
How many does this serve?
5-6 with the serving sizes on the small side but this is rich so it doesn’t take much
My family did not like this at all!!
Hi Barbara ..So sorry your family didn’t like this. Like most recipes they aren’t for everyone . If the recipe didn’t work please shoot me a message and maybe I can help.
Love me some nana pudding! Like it cold, hot, room temperature, any way I can get it! Never instant though! Never made it with evaporated milk, but sounds good. I’ll have try evaporated milk next time I make it!
This is a super simple way to make it , I hope you like it.
I was wondering if this is the exact recipe your mom used, or did you make changes so it would be easier to make? I was thinking you made the egg changes because you weren’t going to top it with meringue. This is a family favorite, but my mom always used the original Nilla Wafer recipe on the box, so do I. Do you know if there’s a difference in texture between your recipe and the Nilla Wafer recipe? I’m going to try yours because I have to throw away my whites, I don’t like meringue.
My mother always used whole eggs in her pudding’s like this since she isn’t a fan of meringues but she usually used whole milk. I modified this recipe after one of the hurricanes of 2020 when we were living the generator life and I could use my stove top but not my oven. I was limited on fresh supplies so I used evaporated milk and I discovered it made such a rich pudding I loved it. My grandmother used canned milk almost exclusively when baking and now I now why lol